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Classic Oatmeal Cookies
These keep well in an airtight container for a couple of weeks.
Apricot Cream Cheese Coffee Cake
Strawberry preserves and dried strawberries
can be substituted for the apricots. Or try pineapple or apple.
Preheat oven to 350°F (175°C). Grease and flour a 10 inch spring form pan. In a
large bowl, combine flour and
3
⁄4 cup sugar. Using a pastry blender, cut in butter until
mixture resembles coarse crumbs. Reserve 1 cup crumb mixture. To remaining crumb
mixture, add baking powder, baking soda, salt, sour cream, 1 egg, and almond extract.
Blend well. Spread batter over bottom and 2 inches up sides of pan. In small bowl,
combine cream cheese,
1
⁄4 cup sugar, and 1 egg. Pour over batter in pan. Carefully
spoon preserves and finely chopped dried apricots over cream cheese filling. In small
bowl, combine 1 cup reserved crumb mixture and sliced almonds. Sprinkle over top.
Bake at 350°F(175°C) for 45 to 50 minutes or until cream cheese filling is set and
crust is deep golden brown.
Cool 15 minutes. Remove sides of pan. Serve in wedges warm or cool.
Refrigerate leftovers.
Makes 16 pieces.
Preheat oven to 350°F (175°C). In large bowl, cream butter or margarine, brown
sugar, and white sugar until fluffy. Add 2 eggs, and 1-
1
⁄2 teaspoon vanilla and mix well.
In large bowl, sift together dry ingredients: all-purpose flour, baking powder, baking
soda, and salt. Add chopped dried fruit and stir. In dry blender, blend oats until fine.
Add to above dry mixture. Combine dry ingredients with creamed ingredients and mix
until blended. Shape dough into 1-
1
⁄4 inch balls. Flatten on cookie sheet. Bake 7 to 8
minutes or until barely golden brown. Remove and cool on rack.
Makes 3 dozen cookies.
2-
1
⁄
4
cups all-purpose flour
3
⁄
4
cup brown sugar, packed
3
⁄
4
cup butter
1
⁄
2
teaspoon baking powder
1
⁄
2
teaspoon baking soda
1
⁄
4
teaspoon salt
3
⁄
4
cup sour cream
1 egg
1 teaspoon almond extract
8 ounces cream cheese
1
⁄
4
cup sugar
1 egg
1
⁄
2
cup apricot preserves
1 cup chopped dried apricots
1
⁄
2
cup slivered almonds
1 cup butter or margarine
1 cup brown sugar
1
⁄
2
cup granulated sugar
2 eggs
1-
1
⁄
2
teaspoons vanilla
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1
⁄
2
teaspoon salt
1-
1
⁄
2
cups chopped dried apricots,
peaches, pears, pineapple,
cherries, or other dried fruit
2-
1
⁄
2
cups old fashioned oats